Egg Salad

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David Lebovitz


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6 hard-boiled eggs

1/3 (70g) cup mayonnaise

1 1/2 teaspoon Dijon mustard

1 tablespoon (drained) capers, chopped

1 1/2 teaspoons caper juice

3/4 teaspoon pepper, such as Isot (Urfa), black pepper or red pepper powder

sea salt

optional: 3 tablespoons sunflower seeds

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